Place the onions in a jar or cup. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

Preheat the oven to 425 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.

Season the chicken with the salt and pepper. Place the eggs in one bowl and the breadcrumbs, parmesan and flour in a second bowl. Stir well.Take each chicken bread and dip it in the beaten egg. Place it in breadcrumb mixture and press gently so the breadcrumbs adhere and cover the entire piece. Gently place the chicken on the wire rack. Repeat with the remaining chicken. I like to spray each piece of chicken with olive oil or canola spray once it’s breaded so the crust becomes golden and crunchy.

Bake the chicken for 15 minutes, then gently flip it and bake for 15 minutes more. At this point, you can prep the bacon for the salads if you haven’s done so yet and chop the remaining veggies. Remove the chicken and slice it for the salads.

To assemble the salads, toss the lettuce, tomatoes and cucumber together. Season with a pinch of salt and pepper and toss again. Add the chicken slices, bacon pieces and pickled onions on top. Drizzle on the dressing and cover with extra parmesan cheese. Serve immediately.

To make the dressing, add the garlic, yogurt, parmesan, mustard, honey, vinegar, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. Store in a sealed container in the fridge.